Recipe Box

30 Minutes Pasta Primavera

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This is a family friendly, quick to put together meal. Everyone will love it and it is packed with veggies. I love this making this meal in the late summer, early fall, when many of these veggies are coming on strong in our garden.

Here is what you will need…

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1 pound of pasta, cooked
1/4 cup of butter
2 tablespoons of EVOO
1/2 of an onion
2-4 cloves of garlic (depending on your personal taste…I use all four cloves because my family loves garlic)
1 cup of diced red bell peppers
1 medium zucchini
1 medium yellow crook neck squash
2 cups of sliced mushrooms
1 1/2 cup half-and-half
1/2 cup of dry white wine (optional)
1/2 cup of chicken broth (or 1 cup is you do not use the wine)
1 cup Parmesan cheese
1 1/2 cup frozen peas
Basil to garnish (4-5 leaves)
Pinch of salt
Pinch of pepper

Begin by boiling a pot of water. Next, add one tablespoon of butter and 1 tablespoon of EVOO to a hot pan and let the butter melt.

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Chop garlic and onions and add to the hot pan. Only cook them for 1-2 minutes, until they become translucent. Remove from pan (I like to place all of my cooked veggies on an extra tray or plate).

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While onions and garlic are cooking, chop red peppers thin into matchsticks. Once onions are removed, add the peppers into the pan and cook for 2 minutes. Place on the plate next to the onions.

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While peppers are cooking, chop zucchini and yellow squash into pieces. Once the peppers are removed, add one more tablespoon of butter and one more tablespoon of EVOO, melt, and then add the squash and zucchini. Cook the squash and zucchini for 4 minutes or until they begin to get soft. I have found that I used to overcook the veggies in this dish, lightly cooked is the way to go. Cooking the veggies in batches like this allows them to all cook on their own time.

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Once the squash and zucchini is done, add the mushrooms and cook for 3-4 minutes.

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Remove the mushrooms and now add either one full can of chicken stock, or 1/2 a cup of chicken stock and 1/2 cup dry white whine to the hot pan. The liquid will start boiling immediately, you will want to de-glaze the pan, or scrape up all the tiny bits off the bottom while stirring.

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I love what the wine does to this sauce. I also had to have a glass while cooking!

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Next, add the cream. Also, your water should be boiling for the pasta so go ahead and add some salt and pasta to the boiling pot of water and cook until al dente.

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While the pasta is cooking away in the other pot, add the Parmesan cheese and whisk the sauce on medium for about 9 minutes.

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Remove sauce from heat. Next, add the frozen peas, cooked veggies and drained pasta to the sauce and let sit for about 8 minutes. This allows everything to meld together.

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Top with fresh cut basil and enjoy!

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Also note, my husband and kids LOVE meat in their meals. Their favorite topping is shrimp, but you could also easily add chicken as well!

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This meal is amazing. It is perfect for those busy nights when you need something quick, filling, and homemade.

From my kitchen to yours,
-Jenna

 

 

4 thoughts on “30 Minutes Pasta Primavera

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